Traditional Easter Lamb Bread Recipe

Easter Lamb Bread is a traditional bread that is not only good to look at, but also a symbol of the resurrection of Jesus Christ. The belief in the resurrection of Jesus, the hope of new life, the sanctity of life and the importance of community and family. It is rich in meaning and symbolism. The bread itself represents Jesus being the Bread of Life and as the sacrificial Lamb of God. Its origins may be traced back to pagan traditions represents Jesus of using animal effigies in sacrificial rites. The lamb symbolizes innocence and sacrifice, representing Jesus Christ’s death and resurrection. Today, it is a widely celebrated Easter food, often made in various shapes and sizes, all over Europe and an endearing tradition in many countries.

I enjoy baking special breads for Easter and Christmas. This year, I decided to make a traditional Easter Lamb Bread, made to suit the ingredients in my kitchen. I used my trusty Quinoa and Wheat Flour Bread Recipe and never expected it to look so good. Now to wait to eat it on Easter Sunday!

Christ is Risen. Alleluia!

The Recipe For Traditional Easter Lamb Bread

The Ingredients For Traditional Easter Lamb Bread:

600 gms of bread dough (you can use any kind of bread dough for this)

1 large raisin

1 tbsp poppy seeds

1 tbsp melted ghee

For Milk Wash:

1 tbsp milk powder

1/8 cup water

Whisk together adding more water if required. Keep aside till required.

Method For Traditional Easter Lamb Bread:

Shape 600gms of dough into 13 balls of equal weight. ( About 48gms each) I weighed them on a kitchen scale. Divide 10 of them into quarters i.e. a total of 40. Look at the image and arrange the body and top of head on a greased baking sheet. Don’t worry if the balls are 1 or 2 gms more or less. Your lamb will still look good.

2. Shape one ball into a flat oval and position for the face. For the eye, use your fore finger to make a slight depression and insert a large raisin.

3. Of the remaining balls, cut one in half. Again, I weighed them on my kitchen scale to be precise. Use half for the ear and half for the tail. Use the remaining ball to form legs: Divide into two. Weigh it on a kitchen scale (24 gms each) and roll into two ropes (approximately 6 inches each). Fold each in half and insert under body. Make sure you look at the image for guidance.

4. Cover with a kitchen cloth and let it rise until nearly doubled. Apply the milk wash with a pastry brush twice. Sprinkle with poppy seeds. Bake at 175 Celcius/350°F, 25-30 minutes (maybe 10 minutes more depending on your oven) or until lightly browned. Immediately brush the Easter Lamb Bread with 1 tbsp melted ghee. (This keeps the bread nice and soft). Best served warm. Warm leftovers at 150 Celcius/300F for 10 minutes and enjoy the next day.

Guidelines from https://nationalfestivalofbreads.com/recipes/little-lamb-bread?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=616979588_23637140_415358&epik=dj0yJnU9ZWJic2hySWtVeTNXY01YMVRFX3lDR2ljWnFDMFNnMEQmcD0wJm49SGNWMHZiU1BzLVF0dFN3eThyclJGQSZ0PUFBQUFBR2dDTVpj

Thanks a million for this wonderful image and recipe.